Irresistible White Chocolate Cranberry Fudge
This irresistible white chocolate cranberry fudge is a perfect balance of sweetness and tartness, featuring a smooth, creamy texture with bursts of chewy cranberries.
Equipment
- 9x13 inch baking pan
- parchment paper
- heavy-bottomed saucepan
Ingredients
Fudge
- 3 cups granulated sugar
- ¾ cup unsalted butter
- 5 oz evaporated milk
- 12 oz white chocolate chips or chopped good-quality white chocolate
- 7 oz marshmallow cream/fluff jar
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
Instructions
Preparation
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang, and lightly grease the parchment paper.
Cooking
- Combine sugar, butter, and evaporated milk in a heavy-bottomed saucepan over medium heat, stirring until melted and dissolved.
- Bring the mixture to a full rolling boil for 5 minutes, stirring continuously.
- Remove the pan from heat and stir in white chocolate chips, marshmallow cream, and vanilla extract until smooth.
- Gently fold in the dried cranberries until they are evenly distributed.
Chilling and Serving
- Pour the fudge into the prepared pan, spreading it evenly.
- Cool at room temperature for 1 hour, then chill in the refrigerator for 3-4 hours or overnight until firm.
- Lift the fudge from the pan using the parchment paper, peel away the paper, and cut into squares to serve.
Notes
For best results and easier cutting, ensure the fudge is thoroughly chilled, ideally overnight.